This time of the year a huge bowl of asparagus salad is a great lunch option.
I was out this morning on a shopping trip to a garden center to gather more herbs for my balcony. This was the 3rd garden center in 3 weeks. We have 3 large different ones around. In front of the foor was a huge asparagus shack, from one of the bigger asparagus farmers around the area.
I found white chunks of asparagus packed by the kilo, ready for soups or salad. Just pieces about 2 inch length. The best of that, they were already peeled. I only gave them a rinse and cooked them for 12 min.
A bunch of the green variety went in my shopping bag for an other recipe tomorrow.
Ingredients:
1 kg peeled white asparagus
1 green onion, 30 g wild garlic leaves, 100 g cooked ham slices
Dressing:
1 tsp veg stock paste mixed with 50 ml hot asparagus cooking water
50 ml double cream, 3 tsp sour cream, 1 tsp Dijon mustard, 1 tsp olive oil
3 tbsp white balsamic vinegar, salt and pepper, dried Italian seasoning
